Classic Eggs Benedict Recipe
Two poached eggs on a split English muffin, with Canadian bacon, and topped with house-made hollandaise. Served with your choice of home fries, Carolina stone-ground grits, or artisan greens
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Ingredients
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Eggs Benedict Ingredients
Method
Preparation Instructions
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Set the bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Slowly drizzle in melted butter while whisking constantly until the sauce thickens. Season with salt and pepper to taste. Keep warm.
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack an egg into a small bowl, then gently slide it into the water. Repeat with the remaining eggs. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices until heated through and slightly browned, about 2-3 minutes per side.
Assemble the Eggs Benedict
Split and toast the English muffins. Place a slice of Canadian bacon on each half, followed by a poached egg. Spoon the hollandaise sauce over the top.
Serve
Garnish with additional black pepper if desired and serve with your choice of home fries, Carolina stone-ground grits, or artisan greens.
